Kaki no Kamo

Kaki no Kamo is a delightful Paleo Japanese seafood dish featuring succulent oysters and fresh vegetables, lightly seared for a rich umami flavor. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Fresh oysters - 12 pieces
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the oysters under cold water and set aside.
2. In a large skillet, heat sesame oil over medium heat.
3. Add minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
4. Add the sliced zucchini and red bell pepper to the skillet, cooking for 3-4 minutes until they are tender but still crisp.
5. Push the vegetables to one side of the skillet and add the oysters. Cook for 2-3 minutes until they are just opaque.
6. Drizzle coconut aminos over the oysters and vegetables, stirring gently to combine.
7. Season with salt and black pepper to taste.
8. Top with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from oysters, promoting heart health.
• High in vitamins and minerals from fresh vegetables, supporting overall wellness.

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